Grandma’s English Trifle

Grandma’s English Trifle 

Fixings:

1 arranged portion pound cake or 1 bundle (10-3/4 ounces) frozen pound cake, defrosted

1/4 to 1/2 cup raspberry jam

1 bundle (3 to 3-1/2 ounces) customary or moment vanilla pudding blend

2-1/2 cups 2% milk

1 cup chilled weighty whipping cream

3 tablespoons confectioners' sugar

Fragmented almonds

Maraschino cherries, divided

Headings

Cut pound cake in half evenly. Spread with jam and supplant top of cake. Cut cake into 9 pieces. Line the sides and fill the focal point of a 2-qt. glass serving bowl with cake pieces. Plan pudding with milk. Pour over cake. Chill. Beat cream and sugar until delicate pinnacles structure; spread over cake and pudding. Chill somewhere around 4 hours. Decorate with almonds and cherries. Cool. Partake in the Grandma's English Trifle plans !!!

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